Venus Mussels in White Wine Broth

Ingredients

• 0.5 l white wine
• 0.5 l vegetable stock
• 1 bay leaf
• 1 tsp juniper berries
• 0.5 tsp Peppercorns
• 1 Garlic clove
• 1 onion
• Salt
• pepper (ground)
• 1.5 kg Venus mussels (vongole)
• 3 sprigs parsley

Instructions

1. 1.

   Bring the white wine with vegetable stock, spices, finely sliced garlic and the onion cut into half-rings to a boil. Season the broth to taste.

2. 2.

   Meanwhile wash the mussels thoroughly, discard any that are already open. Add the mussels to the boiling broth and simmer for about 10 minutes until they open; discard any that remain closed.

3. 3.

   Remove the mussels from the broth, arrange them on a plate with chopped parsley, and serve immediately.